Healthy Mexican Polenta Pie
Savor the bold flavors of this Healthy Mexican Polenta Pie, a comforting and wholesome dish that brings a nutritious twist to classic Mexican-inspired cuisine. Layers of tender polenta rounds form the base for a hearty topping of sautéed vegetables, black beans, and zesty spices like chili powder, cumin, and paprika. A bubbling layer of melted cheddar cheese—or your favorite plant-based alternative—adds a creamy, satisfying finish. Perfect for busy weeknights, this one-pan casserole is ready in under an hour, making it a convenient and healthy family dinner option. Garnish with fresh cilantro for a vibrant burst of flavor, and serve it hot to enjoy a delightful fusion of textures and tastes in every bite. Packed with plant-based protein and veggies, this gluten-free recipe is as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 18 ounces Prepared polenta (store-bought or homemade)
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 3 cloves Garlic, minced
- 15 ounces Canned black beans, drained and rinsed
- 14.5 ounces Canned diced tomatoes, with juices
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese (or a plant-based alternative)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the prepared polenta into 1/2-inch thick rounds and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and zucchini. Sauté for 5-7 minutes, or until the vegetables are tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the black beans, diced tomatoes with juices, tomato paste, chili powder, ground cumin, paprika, salt, and black pepper to the skillet. Stir well to combine and let the mixture simmer for about 5 minutes, until slightly thickened.
Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Arrange the polenta rounds in a single layer on the bottom of the baking dish.
Pour the vegetable and bean mixture evenly over the polenta rounds, spreading it out with a spoon to ensure the polenta is fully covered.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with fresh cilantro, if desired, and serve hot. Enjoy your Healthy Mexican Polenta Pie!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 6341 mg | 276% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 32.0 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1600 mg | 123% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3410 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
